Bear Mango Cheesecake
Overview
How to cook Bear Mango Cheesecake at home
Tags
Ingredients
Steps
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Add a little cream to the chocolate and heat it over water to melt
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Use the melted chocolate to draw the bear's eyes, ears, nose, paws and clothes
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The clothes on the back (then freeze them in the refrigerator until they are set)
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While freezing the bear’s eyes, start making the mousse. Cut the fish fillets into small pieces, soak them in water and set aside
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Add 50g sugar to the milk and bring to a boil (turn off the heat before the milk is boiled), let it sit until warm, add the soaked fish gelatin flakes and stir until completely dissolved.
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Soften cream cheese at room temperature until soft and smooth
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Pour into the milk isinglass liquid and stir until smooth and without any particles
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Mango puree
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Pour the beaten mango puree into the cheese, milk and isinglass mixture and stir gently evenly
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Whip the cream until it drips and then slowly blends into a smooth state
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Pour in the whipped cream and mix gently
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Take out the shaped mold and use a brush to dip in the mousse liquid to brush the bear's head (the purpose is to avoid uneven application and head breakage when pouring the mousse liquid later)
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The same way the hindbrain handles it
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Fill the head with a cake block and insert biscuit sticks into the cake as a steel frame structure (the purpose is to avoid head breakage caused by excessive mousse liquid)
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Treat the back in the same way
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Then combine the two halves of the mold and seal them with plastic wrap.
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Pour in all the mousse liquid. Then put it in the refrigerator for 24 hours
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Take out the mold and defrost naturally for 3 hours (when the indoor temperature is 15 degrees Celsius, please adjust according to your own room temperature)
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So cute, right?
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When I go under the knife, I am so reluctant to part with it
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Finished product
